Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle Vitalii Mihailik, Oksana Vitriak, Inna Danyliuk, Mykola Valko, Olga Mamai, Tatyana Popovych, Anna Ryabinina, Lyudmila Vishnevskaya, Valentyna Burak, Ludmila Vognivenko Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.- The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. The developed...
Source: Nutrition and Food Science - Category: Nutrition Authors: Source Type: research